Cook dried mung bean noodles according to package instructions, taking care not to overcook the noodles. You can even prepare the noodles ahead of time and store in the refrigerator until ready to use. To unstick your noodles when ready to eat, simply place in a cold bowl of water, draining water well before serving.

Chop and prepare vegetables for the salad- the lettuce, bell pepper, carrots, cucumber, bean sprouts, mint and cilantro. Arrange on a large plate or bowl and add cooked and drained cold noodles. Set aside.

Heat a large skillet over medium high heat. Once hot, add 1 tablespoon of olive oil and chopped chicken pieces. Sprinkle chicken with salt and pepper and stir to mix chicken around the skillet. Allow chicken to cook, stirring occasionally, until chicken is fully cooked (cooking time will vary depending of size of chicken pieces), approximately 8-10 minutes.

As the chicken cooks, carefully whisk together all the ingredients for the peanut sauce in a medium bowl. Continue to mix until fully incorporated. Taste and add any additions you feel necessary- additional peanut butter, fish sauce or rice vinegar are usually the three ingredients I turn to to find the perfect balance between sweet, savory and salty.

Once chicken is cooked, turn heat to low and add gently combine half the peanut butter sauce with chicken. Cook over low heat just until sauce is warmed, approximately 1 minute, adding more sauce if needed. Remove from heat and set aside.

In a medium bowl, whisk together the ingredients for the salad dressing, again tasting and making any additions if necessary.

Top Salad with Peanut Chicken and drizzle with your fresh lime dressing. Top with chopped peanuts and serve :)